Spaghetti Squash Pad Thai
Ingredients
- 3 1/2 cups spaghetti squash, cooked (7 Greens)
- 1 cup cabbage, shredded (2 Greens)
- 1/4 cup reduced sodium broth (1/4 Condiment)
- 4 tbsp Powdered Peanut Butter (2 Snacks)
- 1 tbsp rice wine vinegar (1/2 Condiment)
- 2 tbsp light soy sauce (3 Condiments)
- 1/8 tsp red cayenne pepper (1/4 Condiment)
- 1/4 tsp ground ginger (1/2 Condiment)
- 1/2 tsp garlic powder (1 Condiment)
Garnishes
- 2 tbsp dry roasted peanuts, chopped, optional (1 Snack)
- A few sprigs of Cilantro, chopped
Directions
- In a small bowl, combine broth, powdered Peanut Butter, rice wine vinegar, soy sauce, red cayenne pepper, ground ginger, and garlic powder.
Coat a large non-stick skillet with cooking spray. Add spaghetti squash, cabbage, and sauce. Heat over medium heat for 5 minutes or until sauce has coated all. Top with Protein: 7 oz cooked shrimp OR 6 oz cooked chicken OR
5 oz cooked beef
Garnish with chopped peanuts and cilantro. Makes 3 servings. Per each serving: 1 lean, 3 greens, 2 condiments.
